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A question about a recipe: New England Spider Cake

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I have a question about the recipe "New England Spider Cake" from Sarah Jampel. Why didn't my milk curdle after adding vinegar?

asked by MarieH almost 3 years ago

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5 answers 1092 views
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HalfPint

HalfPint is a trusted home cook.

added almost 3 years ago

You usually need to heat the mixture for it to really curdle. For this recipe, you're only souring the milk which can thicken it slightly.

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Susan W

Susan W is a trusted source on General Cooking.

added almost 3 years ago

I let mine sit the full ten minutes and as I poured it, there were thicker areas. Sort of like blobs of soft yogurt. Did yours not do anything?

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Susan W

Susan W is a trusted source on General Cooking.

added almost 3 years ago

I thought of something else. If your milk is ultra pasteurized, it may not thicken at all. The first time I made creme fraiche, I grabbed ultra pasteurized by mistake and it didn't work.

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added almost 3 years ago

Thanks! My milk was whole and not ultra. It did not seem different to me after a good 15 minutes. However, the cake was absolutely delicious!

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730e314f caf5 438f 9a9a 998057ffb9ff  20151109 150352
Susan W

Susan W is a trusted source on General Cooking.

added almost 3 years ago

Thats so odd. I used plain old distilled white vinegar and it worked well both times. It is a wonderful cake.

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